Even though many people don’t know them, there are full many types of salt in nature with specific peculiarities and properties. The sea salt, that which we use every day to season pasta and salad, is indeed only the most common in the big family of types of salt. Many of these come from distant…
Called “Alaea”, it owes his characteristic color to the homonym clay of volcanic origin, very common in the Hawaiian archipelago, which enriches the salt with iron (giving it the red color) during the evaporation process leading to the formation of rock salt. Traditionally it is used by Hawaiian populations both for traditional rites and for…
This salt coming from the highest peak summit of the world is considered the most fine along with the “Fleur de Sel” of the Camargue . As you can imagine, this is not a sea salt extracted from rock salt, but from crystals formations dating back to over 200 million years ago and which are…
Persian blue salt comes from the mines of Iran and is considered a very fine salt both for his peculiar blue coloration and for his strong and slightly spicy flavor. His distinctive color is due to the sylvite, a mineral that is more commonly found in yellow or pink. Used both to season and to…
Steaming is a very ancient technique that allows to cook our food preserving intact the nutritional properties and keeping alive the flavours. This method of cooking allows also to avoid over fatty seasonings, as well as to save time because, not being a risk of burnings or attachments at the bottom of the pot, you…
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